Move over pumpkin spice because butternut squash recipes take center stage, starting with cozy and comforting butternut squash risotto.
If you haven’t tried making risotto recipes at home yet, let me be the first to say they are entirely approachable, so have no fear! Just like with our pumpkin risotto, I will walk you through the step-by-step process to ensure you have a fall-inspired, fancy, date-night-worthy meal with little effort. Let’s get started!
Ingredient Spotlight: Butternut Squash
This recipe uses fresh butternut squash because, hey, ’tis the season! We’re also highlighting other in-season produce: fresh sage, thyme, and kale. These ingredients combine and become a wonderfully comforting and cozy dish you won’t be able to get enough of!
The other ingredient worth noting here is arborio rice. It’s the ingredient for making risotto, because as it absorbs the liquid, the starches release and create an absolutely creamy consistency that’s unmatched! Find it in the rice section of your grocery store.
Preparing Butternut Squash
If you’re unfamiliar with it, I have a complete guide on how to cut butternut squash. Be sure to check it out for a super in-depth look, but here are the highlights:
- Use a vegetable peeler to peel off the skin of the squash.
- Cut off the top and bottom ends of the squash.
- Either slice the squash in half, or cut it in half where the long neck begins to bloom out, whichever feels easiest for you. Keep in mind that it will become slippery!
- Remove the seeds.
- Dice the butternut squash into about 1/2 inch pieces for this recipe; they should be small bite-sized pieces, and the more uniform in size, the more evenly they will cook.
How to Make Butternut Squash Sage Risotto
Here are the basic steps to making homemade butternut squash risotto, along with tips and tricks, but be sure to see the full recipe card below.
- Start by sauteeing finely diced yellow onion and the cubed butternut squash in melted butter, along with a generous pinch of kosher salt to begin layering in the flavors.
- Add garlic, a pinch of red pepper flakes, and freshly ground black pepper, if desired. The crushed chili flakes really add a nice balance of flavor, without being spicy, but leave them out if desired.
- Toast arborio rice with the sauteed veggies for a minute, then deglaze the pan.
Typically, the pan is deglazed with wine as the first absorption step for the arborio rice. Instead, for this recipe, we’re using apple cider vinegar, which contributes the acidic, slightly sweet flavor, without needing to use wine. Of course, if you are serving with white wine and have some open, use it! In that case, increase the amount to 1/4 cup.
- Begin adding warmed vegetable stock to the pot in about 1/2 to 1 cup increments – it doesn’t need to be exact. Stir the risotto frequently as it absorbs the liquid, then continue adding more and repeating the process.
- After 20-25 minutes, or until a little stock remains, taste test the rice for doneness. It should be al dente like pasta, tender but with a little bite – it shouldn’t be mushy. If it’s crunchy, it definitely needs more time.
- If needed, add the remaining stock and stir in the kale to wilt. Once the liquid is absorbed, melt in a little more butter and parmesan cheese.
And just like that, you’ve made risotto! Now that the parmesan cheese has been added give it a final taste test to check its salt levels. During the recipe testing process, I noticed if enough pinches of salt were layered throughout the saute process, only a little more was required at the end. Then, it’s ready to enjoy!
Serving Suggestions
This risotto recipe can be a complete meal on its own. It’s hearty, has veggies, and, of course, those carbs that we love. If you want to go the extra mile, garnish it with toasted breadcrumbs for the ultimate contrast in textures.
It is also great with a sprinkle of fresh parsley or crispy sage leaves to really up the sage!
It pairs nicely with a nice side salad; try a vinaigrette like our super easy maple balsamic or even a white balsamic vinaigrette – the acid will balance really nicely with this decadent dish.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Butternut Squash and Sage Risotto with Kale
Equipment
Ingredients
- 5 tablespoons unsalted butter divided
- 2 cups yellow onion finely diced
- 4 cups butternut squash (525 g), cut into about ½ inch dice
- 4 cups vegetable stock
- 4-5 cloves garlic minced
- 1 ½ tablespoons fresh sage finely chopped
- 2 teaspoons fresh thyme finely chopped
- pinch red pepper flakes
- kosher salt to taste
- 1 cup arborio rice
- 2 tablespoons apple cider vinegar
- 1 ½ cup kale finely chopped
- ¼ cup parmesan cheese
Instructions
- Melt 3 tablespoons of butter in Dutch oven or large stock pot over medium-high heat. Add onion and butternut squash with a generous pinch of kosher salt. Saute for 6-8 minutes, stirring occasionally. Meanwhile, warm the vegetable stock in a saucepan.2 cups yellow onion, 4 cups butternut squash, 4 cups vegetable stock
- Add garlic and herbs and a pinch of red pepper flakes or freshly ground black pepper. Saute for 1-2 minutes until garlic is fragrant.4-5 cloves garlic, 1 ½ tablespoons fresh sage, 2 teaspoons fresh thyme, pinch red pepper flakes, kosher salt
- Stir in arborio rice and toast it for about 1 minute, then deglaze the pan with apple cider vinegar, stirring to combine, and allow to absorb for 1 minute.1 cup arborio rice, 2 tablespoons apple cider vinegar
- Add vegetable stock in ½ – 1 cup increments, stirring until absorbed. Reduce heat to medium and continue adding stock in these increments for about 20-25 minutes, stirring between each addition until absorbed.
- With about ½ to 1 cup of stock remaining, taste test to get an idea of how done the rice is. You'll want it to be more al dente like pasta, with a little chew and texture, but not crunchy. With the last batch of stock, stir in kale to wilt.1 ½ cup kale
- Once the liquid is absorbed, stir in the remaining butter and parmesan cheese until melted.¼ cup parmesan cheese
Nutrition
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